Hungarian Goulash Stew (Printable)

Tender beef simmered with paprika, onions, and peppers in a rich, flavorful Hungarian stew.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# Directions:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden and soft, about 8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the beef chuck cubes and brown on all sides, approximately 5 minutes.
04 - Sprinkle the sweet Hungarian paprika over the meat and onions, stirring rapidly to coat and avoid burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt thoroughly.
06 - Mix in the carrots, diced red bell pepper, and bay leaf until combined.
07 - Pour in the beef broth, scraping up any browned bits from the pot’s bottom. Bring to a gentle simmer.
08 - Cover the pot and cook gently over low heat for 1 hour, stirring occasionally.
09 - If using, add cubed potatoes and simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and the liquid has slightly thickened.
10 - Adjust salt and pepper to taste, remove the bay leaf, and prepare to serve.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any fussy techniques or special equipment.
  • One pot means cleanup is blissfully simple, which makes you actually want to make it again next week.
  • It tastes dramatically better the next day, so you're really making two great meals from one cook session.
02 -
  • Do not skip browning the meat and caramelizing the onions; this takes 15 minutes but creates flavor that 2 hours of simmering alone cannot build.
  • Low and gentle heat is non-negotiable—a rolling boil will make the beef tough and stringy, so keep it to a quiet simmer where you see just a few bubbles breaking the surface.
  • The paprika must not scorch when you first add it, so have your spoon ready and work quickly; burned paprika tastes bitter and ruins the whole dish.
03 -
  • Buy whole spices when possible and keep them in a cool dark place; whole caraway seeds and dried marjoram hold their flavor far better than pre-ground versions.
  • If you want heat without changing the character of the dish, add a pinch of hot paprika or a small diced fresh chili in the last 15 minutes of cooking so it perfumes the stew without overwhelming it.
Go back